Corn Fritters

1 cup self-raising flour
1/2 cup buttermilk or soy milk
2 eggs
420g can corn kernels, drained
310g can creamed corn
1/4 cup finely chopped chives
Olive oil
Chopped chives


Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.
Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).
Heat a small amount of olive oil in pan. Add heaped tablespoonfuls of mixture, 3 at a time.
Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch.

Esty's Cole Slaw Dressing

2/3 cup [166g] mayonnaise 

2 tablespoons [40ml] white vinegar

3 teaspoons caster sugar 

[Lots of] Salt and pepper

Coconut Curry Rice

1 Can Light Coconut Milk
200 ml Chicken or Vegetable Stock
1 Tbs Curry Powder
1 Carrot, Grated
1 1/2 Cups of Rice [Basmati or long grain]
1 Onion, diced finely
2 Garlic cloves, minced
Olive Oil

Use a heavy bottom saucepan or casserole dish on the stove top.
1. Saute the onion, garlic and grated carrot with a little olive oil, one the onion and garlic start to soften add the rice and curry powder and stir to combine until the curry flavour is released.
2. Turn to a medium high heat. Add the coconut milk and chicken stock. Stir to combine.
3. Bring to the boil, then reduce to a low simmer, cover with the lid and allow to cook for 10-15 minutes then turn off the heat completely.
4. Fluff up with a fork when ready to serve.
5. If you are adding extra vegetables make sure they are cut into small pieces. Add frozen vegetables when adding the liquid, add fresh vegetables when sauteing the onion, garlic and carrot. Serves 4-8

Apple Fritters [Pesach]

1 cup matza meal
3/4 cup milk
3 apples, peeled, cored and grated or chopped into small pieces
3 eggs
2 Tbsp oil for frying

Mix all ingredients together. Ladle the batter into the pan, like pancakes. Fry until golden brown on each side. Serve with cinnamon and sugar mixture [1/2 cup sugar and 1 Tbsp cinnamon]